4/09/2012

Super fast and light, this soup is great for lunch or dinner. Use organic ingredients and enjoy it with a hearty multigrain bread or wheat crackers (serves 4).-------------------
8C water
4T and 1t miso
1/3C onion-medium dice
3 cloves garlic-chopped
2 1/2C cauliflower florets
1/2 bunch arugula-rough chop
4 large kale leaves-rough chop
6 shiso leaves-rough chop
1/2 bunch radishes-thinly sliced
1t freshly ground pepper
4 eggs
4t sesame seeds-------------------
1. Bring water to a boil and add miso. Simmer until disolved, ~2 minutes.
2. Add onion, garlic, and cauliflower and simmer for 3 minutes.
3. Add arugula, kale, shiso, radishes, and pepper.
4. Crack one egg at a time into a large spoon or ramekin, and slowly lower it into the simmering soup. Poach eggs for 1 minute and turn off the heat.
5. Carefully, spoon soup into 4 bowls. Place one egg into each bowl-being careful not to puncture the yolk. Top each bowl with 1 teaspoon of sesame seeds, and enjoy!

3/09/2012

The latest craving...muffins! These came out super moist and delicious. I like to add the least amount of sugar possible, making this recipe a bit low on sugar. Feel free to increase the amount to 3/4 cups, for a sweeter tooth (makes 20 muffins):

1/06/2012

As if the holidays weren't indulgent enough...thanks to Martha (and a good friend who put me on to this recipe), I recreated one of my favorite pies for a sweet treat. The changes I made to the recipe can be found below:

-------------------
1 pre-made pie crust
5 large organic eggs
1 cup light brown sugar, packed
7 T unsalted organic butter-melted
1/3 c unsulfured molasses
3 T cognac
1/4 t salt
1/3 c semi-sweet chocolate chunks-finely chopped
1 3/4 c chopped pecans and 1/3 c pecan halves
high quality vanilla ice cream-------------------
1. Lightly score the pie crust and par bake it at 375F for 15 minutes-until it just begins to brown. Remove from the oven and turn the heat down to 350F.
2. In a bowl, combine eggs, sugar, butter, molasses, cognac, and salt. Whisk to incorporate.
3. Stir in chopped chocolate and chopped pecans. Pour mixture into the pie shell.
4. Top with pecan halves and bake for approximately 45 minutes, until the pie is set.
5. Allow to cool for 10 minutes, slice, top with ice-cream, and enjoy!
6. Should you be so daring the day after...heat a non-stick skillet over med-high heat. Add 1/4 T butter and allow to melt. Add a pie slice to the pan and quickly sear on cut sides. Top with sliced bananas. Mmm!

1. Preheat oven to 400F. Wash the sweet potato, poke holes all around it with a fork, and wrap it in foil. Bake until the potato is very fork-tender. Once the potato has cooled, peel it and roughly chop.
2. Combine the honey, nutmeg, cinnamon, and almond milk in a bowl and whisk until the honey has melted. Allow to cool.
3. In a blender, combine the sweet potato, persimmon, banana, pear, and lime juice. While the blender is on, slowly add in honey mixture and blend until a smooth pudding consistency (you may need to add more honey water, depending on the ripeness of your fruit).
4. Serve with your favorite tea cookie.

10/07/2011

Having my [delicious] plate full of various freelance work, I slightly neglected my beloved blog readers. Here are a few recently styled photos, which I worked on for WholeFoods Market Cooking as well as Food52 (fantastic websites for cooks of all facets). More to come!

5/16/2011

For a someone-special's birthday, we decided to treat ourselves to an extraordinary experience at the James Beard House. Each time I've had the opportunity to visit the amazing venue, I've always been enchanted by the soiree. The welcomed master of the evening was executive chef Lawrence Knapp, of The Hurricane Club. A most appropriate theme for a hot summer day-Polynesian Luau!

Tobegin the hors d'oeuvre hour, we helped ourselves to The Hurricane Club's signature cocktails, including: 'In the Shell' (an overly sweet coconut concoction, served in its home of a coconut shell), 'Stormy Ginger" (a refreshing citrus drink made with ginger beer), and "Strong" (appropriately named Knob Creek cocktail, garnished with cucumber and tomato).

As we settled into the hot summer air in the outside patio, the small bites made their way into the crowd. Peking duck tea sandwiches were melt-in-your-mouth tender, served on crispy mini white toast. Chicken parm shumai, served in porcelain spoons, were a colorful delight with a slight sweetness.

Crunchy coconut shrimp were served elegantly on skewers. The Elvis, a unique combo of crispy, thick cut bacon, banana, and spicy peanuts was an incredible marriage of flavors. While my favorite of the evening outshone the rest: a peanut butter and guava jam sandwich with prosciutto and Thai basil. Superb!

As we were called into the grand dining room the fantastic staff showed us to our table, where we continued the culinary adventure. A trio of ceviche (snapper, hamachi sashimi, and toro tartare) were served with a cool Sauvignon Blanc. Fresh and tangy flavors were subtle, allowing the fish to shine. Honey glazed baby back ribs and The Club's signature wings arrived on family style serving platters. The tender meat departed the bone with ease, while the sweet and succulent marinade coated our fingers. San Miguel, a light amber and slightly citrusy beer, complemented the multitude of succeeding helpings.

While anticipating the next course (and as if we weren't already loose enough), we received a watermelon surprise at our table...for more lubrication. A vodka-watermelon cocktail, served family style, was a fun and extremely boozy conversation piece.

Crispy peking pig (paired with a sweet hard cider) was yet another family style presentation of tender and crispy meat. Served with a multitude of sauces and buns, each guest made their customized version of a pork bun (or two.... or three... or...).

The black bean lamb chop and spice crusted shrimp surf and turf arrived plated. While the Hawaiian fried rice and baby bok choy were served for the table. Once more the chef presented us with extremely delicious flavors and textures (paired with a bit overly-sweet Riesling). I reluctantly gave up the bone of my perfectly cooked chop and couldn't get enough of the delicious rice and vibrant greens.

With the consumption of the aforementioned cocktails, wines, beers, and liquors, we were exceptionally at ease and happily cheered for the chef as he made his way into the dining room. He briefly described the desserts we were about to feast on: chocolate kill devil's food cake (an unimpressive and somewhat bland spongy cake), the pina colada upside down cake (a tasty, flavorful, and doughy batter, served with a rich yet refreshing pineapple ice cream), and the king of the evening's desserts...the Samoan! An incredible, lick-your-plate-clean melange of angel food cake, coconut, and caramel. An airy delight to end yet another incredible J.B. experience.

Mariya's Food Styling

About Mariya

Mariya, a food stylist, recipe tester/developer, and private chef/caterer, freelances for Essence Magazine and WholeFoods Market Cooking, among her other clients. A graduate of The Institute of Culinary Education and winner of the Les Dames d’Escoffier Scholarship award, Mariya cooks for the prestigious Abigail Kirsch Catering, Tip of the Tongue Catering, has worked in the Rachael Ray Magazine test kitchen, and was a culinary consultant for Under Armour Performance and Elm Health (an organic health food market). Mariya provides culinary instruction for Cooking by the Book and has been mentored by Joyce O'Neill and accomplished cook book author, Susan Purdy. She has also volunteered for City Harvest and the Nourishing Kitchen.